Longan lotus seed and lily soup
By VicentaLakin
Recipe Recommendations
- longan appropriate amount
- lotus seed appropriate amount
- Tremella appropriate amount
- rock sugar appropriate amount
- sweetening
- cook
- an hour
- simple
Steps for Longan lotus seed and lily soup
1
Soak tremella and lotus seeds in cold water to soften for an estimated 15-20 minutes.
2
Wash it after soaking it soft, remove the thick yellow root stalk of tremella (it is said to be poisonous, and very thick and not delicious), then tear it into small flowers, and remove the lotus core of the lotus seeds (the lotus core is very bitter and astringent, the lotus seeds after removal will be very soft and fragrant when cooked well, and they will not be astringent at all. Of course, the lotus core is a good thing, and those who like the lotus core can not be removed). Look at the white fungus and lotus seeds that have been removed after soaking are very clean and beautiful.
3
Put it into the pan, add water, and cook over high heat. After the water boils, turn to low heat and simmer for about 45 minutes.
4
Add the longan meat and rock sugar (if you use longan, cook it at the same time as the white fungus lotus seeds), boil over high heat, turn to low heat after boiling water, and cook for about 5 minutes. You can bake the oven ~~
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